Puffed cinamon-apple pancake

8 Servings

Ingredients

QuantityIngredient
-Dorothy Cross TMPJ72B
8tablespoonsButter
¼cupSugar
2teaspoonsGround cinnamon
2Large green apples; peeled, cored, and thinly sliced
4Eggs
1cupFlour
1cupMilk
2tablespoonsMilk
1teaspoonVanilla
Powdered sugar

Directions

Preheat oven to 425 degrees. In a skillet, melt butter over medium-high heat. Stir in the sugar and cinnamon. Add the apples.

Cook, stirring, until apples are translucent, about 5 minutes. Place the pan in the oven while you prepare the batter. Beat the eggs. Add the flour and milk. Beat until smooth. Pour the batter evenly over the apples in the pan. Bake, uncovered, until pancake is puffy and golden, about 15 minutes. Sift powdered sugar over the pancake. Cut into wedges. Serve immediately. Cinnamon and tart apples make this breakfast opener extra delicious. Source: San Francisco Encore Cookbook Reformatted for MealMaster by: CYGNUS, HCPM52C